No yeast required for this easy, healthy pizza, topped with colourful vegetables that's ready in 30 minutes.This is a great recipe if you want to feed the kids in a hurry!
Each serving provides 353 kcal, 15g protein, 54g carbohydrates (of which 12g sugars), 7g fat (of which 4g saturates), 5g fibre and 1.4g salt.
For the base
- 125g/4½oz self-raising brown or self-raising wholemeal flour, plus extra for dusting
- pinch fine sea salt
- 125g/4½oz full-fat plain yoghurt
For the topping
- 1 yellow or orange pepper, seeds removed and thinly sliced
- 1 courgette, cut into 1cm/½in slices
- 1 red onion, cut into thin wedges
- 1 tbsp extra virgin olive oil, plus extra for drizzling
- ½ tsp dried chilli flakes
- 50g/1¾oz ready-grated mozzarella or cheddar, goats’ cheese, broken into small chunks, or 1 mozzarella ball, sliced or roughly torn
- freshly ground black pepper
- fresh basil leaves, to serve (optional)
For the tomato sauce
Preheat the oven to 220C/200C Fan/Gas 7.
To prepare the topping, put the pepper, courgette, red onion and oil in a bowl, season with lots of black pepper and mix together. Scatter the vegetables over a large baking tray and roast for 15 minutes.
Meanwhile, make the pizza base. Mix the flour and salt in a large bowl. Add the yoghurt and 1 tablespoon of cold water and mix with a spoon, then use your hands to form a soft, spongy dough. Turn out onto a lightly floured surface and knead for about 1 minute.
Using a floured rolling pin, roll the dough into a roughly oval shape, approx. 3mm/⅛in thick, turning regularly. (Ideally, the pizza should be around 30cm/12in long and 20cm/8in wide, but it doesn’t matter if the shape is uneven, it just needs to fit onto the same baking tray that the vegetables were cooked on.)
Transfer the roasted vegetables to a bowl. Slide the pizza dough onto the baking tray and bake for 5 minutes. Take the tray out of the oven and turn the dough over.
For the tomato sauce, mix the passata with the oregano and spread over the dough. Top with the roasted vegetables, sprinkle with the chilli flakes and then the cheese. Bake the pizza for a further 8–10 minutes, or until the dough is cooked through and the cheese beginning to brown.
Season with black pepper, drizzle with a slurp of olive oil and, if you like, scatter fresh basil leaves on top just before serving.
You can use any cheese you like for this pizza – it’s also a great way to use up a mix of odds and ends from the fridge.
Make two pizzas instead of one large pizza if you like.
Any leftover passata can be used for pasta sauces, stews or curries. It freezes well for up to 4 months. Instead of passata, you can use a bought pizza topping or strained tinned tomatoes.
If you don’t have self-raising wholemeal flour, use plain wholemeal flour and add 1 teaspoon of baking powder and an extra tablespoon of water if needed.